Thursday: "Hash-browns," Indian style

Indian potatoes with whole spices and sesame seed.

We'd actually both eaten dinner earlier this evening, but decided to make this little potato curry as a late-night snack. We needed to use up the remaining German Butterball potatoes. The Adirondack pinks were thrown in there for variety.

This recipe is a pretty basic curry, but the results are delicious: the potatoes are boiled whole and then cubed; then a series of spices are added to hot oil (asafoetida, fenugreek, black mustard seed, cumin), followed by a lot of white sesame seed and a little powdered turmeric. The potatoes are added and fried for about ten minutes total, adding a little amchur with salt and pepper halfway through.

Most of the curries we make don't involve sesame, but its flavor really added a richness to this dish and made it seem more substantial.